'Watch the Cake Boss\'s kids Sofia and Carlo show you how to make a delicious, colorful Rainbow Tie-Dye Sprinkle Cake. Stick around to see Aunt Mary come by to taste test. For recipe, click SHOW MORE. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Sofia on Instagram: @FIAV_21 Follow Mary on Instagram: @CAKEBOSSMARY TIE DYE CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Red, Orange, Yellow, Green, Blue and Purple food coloring. Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Separate batter into 6 even portions. Add food coloring into each bowl and mix until incorporated. If you would like more vibrant color we suggest that you get Gel Food Coloring from your craft store. Scoop into your forms as directed in video and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until tick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. Vanilla Icing 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Contact: andrew@cakehousemedia.com Starring Sofia Valastro, Carlo Valastro, and Mary Sciarrone Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Camera: Andy Mills & Brandon Lang Music: artlist.io Cakehouse Media 2018'
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